hey this is specifically to rosalind, but also anyone who might know lol i dont know how to tag people! i am trying that scamorza recipe from recipehunters but it says add 3/4 tsp for only 2.5 gallons of milk which is about 3 times what id normally add to 2 gallons. i added it anyway but am wondering if thats what you did. its typically 1/4 tsp per 2 gallons isnt it?
Are you asking about culture or rennet? Edit - looked at the recipe - it's the culture amount in question.
Most small scale recipes use arbitrary amounts of culture. The exact amount needed depends on the type you're using, the actual packet/lot of culture you're using, raw/pasteurized milk, how fast your desired acidification rate is, and other factors.
Pasta filata cheeses generally want fast acidification, so a higher culture amount makes sense.
On a commercial scale, cultures are weighed out. Each packet/lot number weighs a different amount because the bacterial activity varies from one lot to the next. So you weigh the packet of culture and then divide by the number of DCU per packet, then multiply by your batch size and desired culture usage rate.
For example, one mesophilic culture I use sometimes weighs around 10g per packet, sometimes closer to 20g. No matter the weight/volume in the packet, that 10-dose packet is good for up to 260 gallons of milk (each unit is 100 liters). Depending on the cheese recipe, sometimes you would use it at a rate of 1 dose/100 liters, sometimes 2-3 doses per 100 liters.
Then take into account that at a certain time/temp the bacterial activity has exponential growth. Unless you're extremely consistent from batch to batch (and using a pH meter), you can see why the culture amount can be highly variable and still work (or not!)
oooo ok wait i do remember reading in the giancalis book about measuring out your cultures. i mustve skimmed over it tho i just do it by tsp. suppose it might be time to get a gram scale!
i also just thought of this. this curd sits under the whey for 3 hours, and if i remembr correctly, traditional mozz can take a bit longer than that cant it? so maybe it would make sense to add more culture for that faster acidification you're right.
hmmm i do want to get a ph meter but i want to just buy one that i can use for both milk/cheese AND fermented cured meats. im pretty sure those are super spendy tho im having trouble finding one that explicitly says it does both, but im not too great with technology...
Unfortunately you won't find many small scale recipes that call for gram amounts of culture. Even Gianaclis uses teaspoon measurements. Generally you will be fine using a teaspoon measurement - only once you get into large volumes of milk does it really matter.
www.hannainst.com/cheese-ph-tester.html I really like this probe. The main difference is that some probes (like this one) allow you to stab the product, while others are better suited for liquids.
well it didnt turn out great, it didnt stretch very well i didnt do a stretch test lol, i thought i could handle making cheddar curds AND scamorza... and 3 puppies a toddler and dinner etc.... it turned out ok tho theyre hanging now i cant wait to try htem!!
they did not stretch that well and did not get ooey gooey like its supposed to, i never get my curd to be ooey gooey. but i did taste it and it tasted very nice so i hung them anyway. gonna crack into one tomorrow and see how it melts, cant wait! i am really hoping to be able to use this in lieu of low moisture mozzarella, itd save me 4 bucks a week for pizza cheese.
thanks for the link kelsey i need one in that price range, im gonna book mark it. and thanks northstar hopefully this works when i post it lol
ahhh.... you know what... this just made me think maybe thats what im doing wrong. maybe im not paying close enough attention to how warm it is and its not warm enough for the thermophilic cultures to drop the ph. ill try adding meso next time too!
update! it seems to melt beautiful even tho mine wasnt too stretchy. it melted super great in my eggs, and some friends used it in their pasta and they said it melted way better than their store bought pre shredded mozz. might make some pasta tonight to check it out! id be soo happy if i could save us another 4 bucks a week pizza cheese hurray!
The recipes I've seen all call for a brine, but I prefer to dry salt.
I roll the cheese in a thick layer of salt and set it in a thin cloth, then hang. I did the cloth both to keep flies off and the salt in. After hanging/aging a couple days, I unhang, take off the cloth, wipe off excess salt, and store in a glass container.
Jersey cow family: Samson's Rosita & Virtuoso Briar Rose An Akita, some kitty cats, Border Leicester sheep & hens
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Trim: She probably aborted a while back. That happened to one of my animals. She was bagging up but within a short while of her "due date" she began to deflate. I had no idea what had happened. I was seriously bummed out.
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mamacherri10: good afternoon! I have not been on the website in a long time. Have a new jersey milk cow and am looking to see how long she needs to be dried up prior to calving? She is due the third week of May.
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steven888: Dry her up now, she needs 6 wks of rest.
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gentlepaw: At Gentle Paw, we want to not only create pet products but also create a safe and happy environment for all of our furry friends.
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This book is intended as an inspirational manual for keeping a family milk cow. A lifetime of practical experience has been bound into one volume. Practical advice for the everyday and procedures for cow emergencies. Plus, answers to FAQ's like, 'Should you get a cow?' and 'How Much Space do I need?'